Scallion Soup

2015-02-06

This recipe serves 8

1 Tbs olive oil Oil, olive, salad or cooking
4 bunches scallions, trimmed,white parts cut in 1"pieces&green in1/4"pieces
8 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
1 sprig tarragon, leaves removed and chopped, stem reserved
1/4 tsp salt (taste first)
freshly ground pepper Spices, pepper, black

In a large heavy-bottomed pot, heat the oil over medium-high heat. Add the white parts of the scallions and saute until they are soft--two minutes.

Then pour in the stock and add the tarragon stem, salt (if needed) pepper

Reduce the heat and cook the mixtureat a strong simmer, uncovered, for 30 mins. Discard stem.

Add to the pot the tarragon leaves and green parts of scallions. Cook til green pieces are tender---about 4 mins.

Serve at once

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